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Chicken Tagine with Preserved Lemon and Olives

A North African braised chicken dish fragrant with saffron, ginger, and cumin, brightened with briny preserved lemon and meaty green olives - deeply savory and perfect over couscous.

90 minMediumServes 4480 cal/serving

North AfricanDinnerStovetopMediterraneanHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreeShellfish-FreeCorn-Free

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Ingredients

  • 3 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 2 yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1/4 tsp saffron threads, crumbled
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 cups low-sodium chicken broth
  • 1 preserved lemon (rind only, pulp discarded), rind thinly sliced
  • 1 cup pitted green olives (Castelvetrano or manzanilla)
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 cup fresh flat-leaf parsley, roughly chopped

Instructions

  1. 1

    Pat 3 lbs bone-in, skin-on chicken thighs dry and season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

  2. 2

    Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken skin-side down and sear without moving for 5 to 6 minutes until deep golden brown. Flip and sear the other side for 3 minutes. Transfer to a plate.

  3. 3

    Reduce heat to medium. Add 2 thinly sliced yellow onion to the pot and cook, stirring, for 6 to 8 minutes until softened. Add 4 minced garlic cloves and 2 tsp grated fresh ginger and cook 1 minute more.

  4. 4

    Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 tsp smoked paprika, and 1/4 tsp crumbled saffron threads. Toast the spices, stirring, for 30 seconds until fragrant.

  5. 5

    Pour in 2 cups low-sodium chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot. Nestle the chicken back in skin-side up along with any juices.

  6. 6

    Scatter 1 rind thinly sliced preserved lemon (rind only, pulp discarded) and 1 cup pitted green olives (Castelvetrano or manzanilla) over and around the chicken. Reduce heat to low, cover, and braise for 35 to 40 minutes until the chicken is cooked through to an internal temperature of 165°F (74°C) and very tender.

  7. 7

    Taste the braising liquid and adjust seasoning. Serve garnished with 1/4 cup roughly chopped fresh cilantro and 1/4 cup roughly chopped fresh flat-leaf parsley.

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Questions

How long does Chicken Tagine with Preserved Lemon and Olives take?

As written, 90 minutes: 35 of prep and 55 of cooking. The longest single stretch is step 6 (40 minutes): "Reduce heat to low, cover, and braise for 35 to 40 minutes until the chicken is cooked through to an internal temperature of 165°F (74°C) and very tender."

What internal temperature should Chicken Tagine with Preserved Lemon and Olives reach?

For Chicken Tagine with Preserved Lemon and Olives, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Chicken Tagine with Preserved Lemon and Olives?

Step 2 reads: "Add the chicken skin-side down and sear without moving for 5 to 6 minutes until deep golden brown." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for preserved lemon in Chicken Tagine with Preserved Lemon and Olives?

The entry for Chicken Tagine with Preserved Lemon and Olives calls for 1 preserved lemon (rind only, pulp discarded), rind thinly sliced. In its place: Use fresh lemon zest with a good pinch of salt and a few drops of juice. It lacks the fermented depth but carries the dish.

Can I use chicken breasts instead of chicken thighs in Chicken Tagine with Preserved Lemon and Olives?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Chicken Tagine with Preserved Lemon and Olives uses 3 lbs bone-in, skin-on chicken thighs.

Is Chicken Tagine with Preserved Lemon and Olives keto-friendly?

A serving of Chicken Tagine with Preserved Lemon and Olives carries 0 g of carbohydrate. Against a strict 20 g keto day that is 0 percent of the budget; against a moderate 100 g low-carb day it is 0 percent.

How much protein is in Chicken Tagine with Preserved Lemon and Olives?

One serving (the recipe makes 4) has 69 g of protein in about 480 calories, alongside 0 g carbohydrate and 23 g fat, plus 665 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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